Baked Ashed Sainte-Maure Goat Cheese, Mache and Frisee Salad with Truffle Walnut Vinaigrette, and Herb-Potato Chip
Serves four
1 Sainte-Maure goat cheese
8 baguette croutons
Small bouquet of mache and frisee lettuce
1 Cowboy or Kennebec potato
Chive
2 tbsp butter
Truffle-Walnut Vinaigrette
1 tbsp Dijon Mustard
1 tbsp Xeres Vinegar
1 tbsp Walnut Oil
1 tbsp Truffle Oil
1 tbsp Grape seed Oil
1 tsp salt
1 tsp pepper
Herb Chip
Lay potato lengthwise. Slice into 8 very thin slices using a mandolin. Set one slice of potato on plate and top with small amount of chives. Cover chives with another slice of potato and season with salt. Cook slowly on low in non-stick pan with clarified butter until golden brown. Set on paper towels to drain.
Presentation
Cut Sainte-Maure goat cheese into 8 slices and lightly brush with truffle oil. Place 1 slice cheese on each crouton and bake at 350 degrees until cheese is slightly melted and just beginning to turn golden. Toss lettuce with Truffle-Walnut Vinaigrette. Arrange on plate.
Serve with Chalk Hill Estate Bottled Chardonnay.
